Sawaddee ka welcome to have Thai kitchen last week I showed you a basic recipe for traditional Pad
Thai and this week I'm going to show you some things you can do to switch things up a bit so
we're going to do three different variations we're going to do two sauce variations and
one noodle one and then in the end I'm going to make one crazy pot Thai using all three different
variations let's get started so the basic peptide sauce as we saw last week is a simple combination
of palm sugar fish sauce and tamron right and that yields a brown color dish now you might
be wondering what about the orange colored Pad Thai what's in there well if you see that in
North America it could be a number of things could be ketchup tomato paste or paprika and
they just do that to boost a nice color through you see that in Thailand and it's a good place
chances are it's shrimp tomalley or what we call shrimp fat now shrimp tomalley is basically the
orange stuff inside the shrimp heads you can see it from the outside lobster has the same
thing you can squeeze it right other the shrimp heads and add it to your Pad Thai or you can buy
it in a jar like this now this entire week all mango and Pad Thai that uses this in the dish
it's called Taemin goon and this already has some seasoning and whatever a little bit of salt some
garlic just some stuff and to use this you just add about a tablespoon of it to the basic sauce
now this is called shrimp paste with soybean oil at least this brand labels it like that
but don't confuse this with this shrimp paste this is fermented shrimp paste that we've used
this before in curry paste right we add about a teaspoon of this in our curry paste not the same
thing very different cannot be substituted all right now shrimp paste on mango is actually the
liver of the shrimp so it's kind of like shrimp foie gras so if you want to add a little color
and extra umami flavor and a little extra fat to your pad thai go ahead and add this
the second sauce variation is to add something called si Racha which is this guy more commonly
known as sriracha which is this guy now this is the original hot sauce that was made in the
town of Si Racha in Thailand and this is the product that inspired the more commonly known
rooster sauce that's popular in America now or all over the world actually to add this it'll
add a little spiciness add a little acidity so when I incorporate this into my peptide I like
to cut back a little bit on the tamron so maybe a tablespoon less of tamarin and then make up
the difference in Si Racha if you can't find this one you can definitely use this one but
bear in mind that this is spicier more acidic and less sweet so I tend to use a little less
of this one and of course you can always add this at the end but it's definitely an option
for you to add it to the sauce while you're making it and finally a final variation is
a noodle variation this is a very common way to have pad thai in Thailand most places that
sell Pad Thai will also offer something called pad thai wooden sin which is pad thai made with
Winson and when sin is glass noodles we've seen it in young Winston before comes in a
package like this and this is what it looks like when it's dry now to use this you just
soak it in water about 15 minutes until it's soft and it's usually very long so you'd want
to cut it don't cut it too short but I usually want to cut it once or twice just to you know
so it's not so hard to eat drain it off for the recipe that I gave you last week you
will only need 80 grams of it because it does expand a lot more and now we're going to make
a crazy batch of pad thai I'm going to use all three things that we talked about I'm going to
use shrimp paste si Racha and I'm also going to use wouldn't send let's go see what that's like
the base of our sauce is the same as last week we've got some palm sugar dissolved in water
fish sauce but this time we're cutting back on the tamron and making it up with Si Racha
chilli sauce add our shrimp tamale and it's ready to go the cooking process is similar
to the basic recipe so let's just go through it quickly you want to first cook your shrimp set
them aside and then in the same pan we're going to cook some garlic shallots dried shrimp sweet
preserved radish chili flakes and pressed tofu in ghosts are a wooden sending and now is the
part that's a bit different you want to add a quarter cup of water and then the sauce keep
tossing and turning until the glass noodles have absorbed all the sauce taste the noodles and see
if they're still too chewy if so you can add a little more water at this point push the noodles
over to one side and add the eggs scramble the eggs just slightly and then let them set
a bit put the noodles on top of the eggs and let the eggs cook and flip it up break the
eggs up a bit and then add bean sprouts garlic chives and half of your peanuts mix it all up
and it's done okay let's plate it now believe it or not I have never actually done this all
three variations all in one dish until now so we have done them separately I've just never done it
all together like this so you are witnessing my first time so we'll find out together how this
is I'm sure it's good I just want to know how good yay okay extra peanuts extra Chili's oh
yes garnish why not a bunch of lime I mean the traditional was good but this is good so please
give this a try start with the original from last week if you miss that I'll put the link
to last week's video in the description here and then please if you get a chance we can
find ingredients move on to this one it's so good for the written recipe of this one you can also
check out hot eye-catching calm and I will see you next time for your next delicious Thai meal